Chocolate Shortbread
6 servings
40 minutes
Chocolate shortbread is a refined blend of Scottish baking with an exquisite chocolate flavor. Classic shortbread originated in medieval Scotland, made from butter and flour to create a crumbly texture. The addition of cocoa powder and dark chocolate gives this version a deep, rich taste with a slight bitterness that pairs perfectly with crunchy nuts. Vanilla essence enhances the aroma, while cayenne pepper—if used—adds a spicy note. This cookie pairs wonderfully with coffee or strong tea, creating a cozy atmosphere. It's perfect for leisurely tea time or as a gift—its rich flavor and appealing appearance make it a true centerpiece for any table.
1
Preheat the oven to 190 degrees. Grease the tart pan (22 cm) with butter.
- Butter: 113 g
2
Beat the butter and sugar until the butter is light and fluffy.
- Butter: 113 g
- Sugar: 100 g
3
Add the yolk and vanilla. Whip again.
- Vanilla essence: 1 teaspoon
4
Sift flour, cocoa powder, and salt into a separate bowl. Mix well.
- Wheat flour: 130 g
- Cocoa powder: 25 g
- Salt: 0.3 teaspoon
5
Add the flour mixture to the butter mixture and mix well. The dough should have a paste-like consistency.
- Wheat flour: 130 g
- Cocoa powder: 25 g
- Salt: 0.3 teaspoon
- Butter: 113 g
- Sugar: 100 g
6
Place the dough in the mold. Use your fingers to spread the dough to a thickness of about 1.5 cm. To prevent the dough from sticking to your hands, slightly moisten them with cold water. Send it to the preheated oven for 20-25 minutes.
7
Melt chocolate and butter in a water bath. Add a pinch of cayenne pepper to the chocolate if desired.
- Dark chocolate: 90 g
- Butter: 113 g
8
Clean the nuts. Grind them in a mortar or wrap them in baking paper and hit with a meat mallet.
- Nuts: 0.3 glass
9
Take the ready shortbread out of the oven.
10
Immediately distribute the chocolate on the still hot shortbread.
- Dark chocolate: 90 g
11
Sprinkle with nuts and gently press them with your palm.
- Nuts: 0.3 glass